Our African Menu

By Chef Remo

Ugali

Ugali (also sometimes called Sima, Sembe or Posho) is a dish of maize flour (cornmeal), millet flour, or Sorghum flour (or a blend) cooked with water to a porridge- ordough-like consistency. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name.

Chapati

Chapatis are made using a soft dough comprising flour (whole grain common wheat), “Atta” in Hindi/Urdu/Punjabi/Nepali/ Bengali, and water. Atta is made from hard Gehun (Indian wheat, or durum).[2] It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spicy dishes.[3] This also corresponds to modern dietary recommendations not to increase salt intake more than necessary.[4] Some families also do not add oil (that helps to make the finished product softer).

Cachumbari

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers (and salt to taste).

Matoke

Matoke, (also known as matooke, ebitookye in south western Uganda, and ibitoke in Rwanda) is the fruit of a variety of starchy banana, commonly referred to as cooking bananas. The fruit is harvested green and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries.
Sauce with vegetables and meat ( goat or beef )

Rise pilaf (Pilao)

The pilaf is a system of cooking rice, through which you get a compound with shelled grains. The term “pilaf” (or “pilaf) is taken from the turkish pilaf, itself derived from the Persian pilau. [1]
The traditional recipe calls for baking rice casserole covered, by adding a limited amount of stock and pre-browned in butter and seasoned with chopped onion. There are many ways to flavor the rice, in the regions in which you cook this dish, placed mainly in India and the Middle East, such as the addition of cloves or cinnamon. The common use of quality rice basmati clearly indicates the origin of the Indian plate.

Wali Na wazi

Wali wa Nazi (wali, cooked rice and nazi, coconut) is a very popular dish on the Indian Ocean coast of Africa, in particular in areas such as Swahili Zanzibar. It ‘a creamy, rich accompaniment to any dish, especially if spicy

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

Kuku Na Nazi

Kuku Paka is a chicken dish with a coconut-based curry and is also called “kuku na nazi”. It has Arabic, Indian and African influences. Kuku in Swahili means chicken. The dish is particularly popular in the East African coast and among the Indian communities living in Kenya, Tanzania and Uganda. Paka in Swahili means to smear, to spread or to apply.
Coconut milk or coconut cream and curry spices are the main ingredients. What sets apart Kuku Paka from other coconut curries is the flavor from char-grilling the chicken before adding it to the coconut curry base. This gives it a smoky flavor. Shrimp or fish are often substituted for chicken in this popular East African dish.

Nyama Choma

Nyama choma literally means “grilled meat” in Swahili. It is a fire-roasted kind of grilled meat (in most cases goat meat although beef and chicken can also be used) that is very famous in Kenya, Tanzania and some other parts of East Africa.

Sukuma Wiki

In Tanzania, Kenya and many parts of East Africa, Colewort are more commonly known by their Swahili name, Sukuma Wiki, and are often referred to as Collard Greens. It’s also commonly mistaken for Kale
The literal translation of the phrase ‘sukuma wiki’ is to “push the week” or “stretch the week”. It is a vegetable that is generally affordable and available all-year round in this region. It forms part of the staple dish in this region together with Ugali or Sima.

Jollof rice

The Jollof rice, also known as Benachin or with the English name of Jollof rice, is a popular recipe of all North Africa. Its origin would come from the Wolof ethnic group, present in Senegal and Gambia. But also countries like Nigeria and Ghana will vie for fatherhood.
The main ingredients are: African rice or basmati, tomatoes, tomato paste, onion, red peppers, garlic, herbs (thyme and other local) and various spices (nutmeg, ginger, cumin, chili), in plenty amount. The spices determine the final color of the plate, typically very close to orange. Moreover, typically they add vegetables, such as peas, chicken meat and beef, and especially fish.

Chicken yassa

The chicken yassa is a famous dish of African cuisine, more precisely a classic of Senegalese cuisine. The chicken yassa is the national dish of this country, and it is a savory meat and tasty with chicken slowly cooked with onions, flavored with chili and mustard. It is eaten accompanied by white rice; we have it flavored with cinnamon and caraway seeds
The result is a dish from the ingredients simple, but delicate flavor and intense
The result is a dish from the ingredients simple, but delicate taste and inteno that will surprise your guests!

Shawarma

And a dish containing chicken or beef or fish coke wuith spices read.
It is accompanied by rice, grilled vegetables, fries and salade fatouche. Sauce more it indicated and made from yogurt and considered a single course.

Tikka

The Chicken Tikka or chicken tikka, is a dish in the kitchen Indian and Pakistani, and spread throughout South Asia.
It is traditionally prepared marinating pieces of chicken meat, usually boneless, in a mixture of spices and yogurt.
The word literally means tikka pieces, pieces. The Punjabi version of the dish, however, is cooked on hot coals and not always it is boneless meat.
The pieces of meat are sprinkled with ghee, a clarified butter, at small intervals in order to increase the flavor. It is usually eaten with green coriander chutney and tamarind, or used for the preparation of the Chicken tikka masala, a dish of curry.

Mtuza Wa Samaki

The Mtuza Wa Samaki is a delicious main course belonging to the Kenyan culture and culinary tradition. The ingredients of this particular first plate, are all in common use also in our kitchens and this means that this characteristic according to French dish can be achieved without too many problems even at our latitudes. We find out what you need and what to do to prepare to perfection Mtuza Wa Samaki.
White fish without bones, chopped onion, pepper, garlic, ripe tomatoes, olive oil, white wine vinegar, cardamom, cumin, salt

Mshakiki

The mshakiki are skewered meat kebabs similar to the tradition of central Italy. They can be beef, chicken or goat and perfect, before preparation, is the maturation of the meat in the refrigerator and marinate with oil, salt, pepper and lemon.

Githeri

Githeri (Gĩtheri) is a Kenyan traditional meal of maize and any type of beans mixed and boiled together. The maize and beans are mixed together in a or pot, water is then added and the mixture boiled until the food is cooked and ready to eat. It was and still dish in the Central Province of Kenya, but it is also eaten in other parts of the country. The beans and maize can either be fresh or dry. Most people prefer the fresh ingredients because of the taste. It is easy to access because maize and beans are readily available in these areas since they are mostly gotten from the farm. Githeri is eaten as a maize and bean mixture (mũrũgarũgio or one-by-one ). It can also be made into a stew with the addition of vegetables, meat, and potatoes. . Eating githeri has also become trendy with young people. Many hotels in Kenya also serve githeri.

Bobotie

The Bobotie, also pronounced bobotjie, is a South African dish made of minced meat spiced with a cover egg. It is thought that this dish owes its origin to bobotok, Indonesian dish of meat and cream

Biryani

Persian cuisine in the biryani is a dish of rice (usually basmati), prepared together with spices, meat, fish, eggs or vegetables. The name comes from the Persian word meaning Berya fried or roasted
The Biryani was brought to the Indian subcontinent by Muslim travelers and merchants. Local variations of this dish are popular not only in South Asia but also in Saudi Arab communities and various Western and Asian.